Sweet and tangy dressing makes this honey mustard-spiked quinoa salad easy on the palate. Serve it as a side dish or as a light meatless main.
1. Place quinoa in a medium heavy-bottomed saucepan over medium heat, and cook, swirling often until the quinoa crackles and is fragrant and toasted, 3 to 5 minutes. Pour quinoa into a fine mesh sieve and rinse under running water until no-longer foamy. Return the quinoa to the saucepan, cover with broth or water, season with salt, and bring to a simmer. Cover, reduce heat to low to maintain a gentle simmer, and cook until the water has been absorbed and the quinoa is tender, 15 to 20 minutes.
2. Whisk honey and Dijon in a large bowl. Set aside two tablespoons of the mixture. Whisk vinegar, olive oil, shallot and pepper into the honey mustard in the large bowl. Add the quinoa, carrot, raisins and pine nuts and toss to coat with the dressing.
3. Place lettuce on four plates. Mound salad into lettuce cups. Drizzle the reserved honey mustard over the quinoa salad.